Saturday, 2 August 2014
Paprika pork strips with red peppers, cherry tomatoes and red onion
Another idea for marinating meat for a barbecue turned into something else when the wheather didn't play ball. Based on a recipe for spare ribs from "More fired up" by Ross Dobson.
4 pork loin steaks, cut into strips
60 ml sherry vinegar
1 tbsp smoked paprika
1.5 tsp ground cumin
1 tsp dried oregano
2 garlic cloves, crushed
1 tbsp olive oil
freshly ground black pepper
Mix all the ingredients, pour over the meat, toss the meat and marinate in the fridge over night.
3 sweet red peppers
1 large red onion
400 g cherry tomatoes
roughly torn fresh basil, optional
Slice the peppers, half and slice the red onion. Drain the marinate off the meat and toss the veggies in it. Pour a little olive oil into a frying pan and sauté the peppers and onions until they start to brown. Add the tomatoes. Cook over a medium heat until the vegetables are tender. Transfer into a warmed bolw and set aside. Add a bit more oil to the same frying pan and fry the strips of pork for about 5 minutes until done. Mix in the vegetables and serve with pasta. Scatter with the basil, if used.
Vegetarian variation: Marinate the veggies for 1-2 hours and cook as above.